- 2tbsp olive oil
- 2 handfuls walnuts
- 3 heads red chicory
- 400g (14oz) unrinded fresh goats' cheese, broken into chunks
- 6 sprigs thyme, leaves removed
- 3tbsp white wine vinegar
- 6tbsp walnut oil
- pinch sugar
Heat a frying pan with the olive oil then add the walnuts with some sea salt and cook, tossing, for 3 to 4 minutes until toasted and crisp. Allow to cool slightly, then divide the chicory, goats’ cheese and thyme leaves between plates, and scatter with the walnuts.
Mix the vinegar, walnut oil and sugar, season and drizzle over the salads. Serve immediately. The walnuts can be toasted and the dressing made up the day before. This salad can also be turned into a big bowl for a buffet table.
This salad makes an impressive starter or, to turn it into a heartier main course, serve with roasted chicken or duck breast - crisp the skin in a hot pan then finish cooking in the oven.